Herbs which go in/with lamb: Basil, Bay, Caraway, Cinnamon, Coriander, Cumin, Dill, Garlic, Ginger, Lemon balm, Horseradish, Hyssop, Marjoram, Mint, Onion, Oregano, Parsley, Rosemary, Saffron, Sage, Savory, Tarragon, Thyme. There are many more, and it's a matter of personal preference. I quite like a roast leg of lamb which is cooked with lavender instead of rosemary. Just lay the sprigs on and around the roast. Also look around for Moroccan dishes, or other Middle Eastern or Mediterranean dishes, including Greek. Just a few non-mint ways of serving lamb for you: Anise Hyssop Sauce 3 tablespoons powdered sugar 1/2 cup cider vinegar 1/2 cup water 1/2 cup coarsely chopped anise hyssop leaves and florets Combine sugar, vinegar and water in a saucepan. Bring to the boil and add the chopped herb and boil very briefly. Remove from heat and allow to steep for 30 minutes. Pour through a strainer, pressing against the pulp with a wooden spoon. Serve with roast lamb or veal. Lemongrass Lamb Chop on Sauteed Choy Sum For each lamb chop: 1 teaspoon lemongrass, finely chopped 1 teaspoon soy sauce 1/2 teaspoons cinnamon 1 teaspoon paprika 1 teaspoon garlic, minced salt to taste Mix ingredients to create dry rub for each lamb chop. Marinate lamb chop overnight. Pan fry to desired taste. Souvlakia 2 onions 3 green capsicums 2-3kg leg of lamb, boned and cubed 1 teaspoon dried oregano, crumbled 1/2 cup olive oil 3 bay leaves 2 tablespoons Worcestershire sauce 3 garlic cloves, minced juice of 2 lemons 1 cup dry white wine 1 teaspoon salt 1/2 teaspoon black pepper 6 tomatoes, quartered Cut onions into quarters and separate layers. Cut capsicums into quarters, and cut each quarter in half. Combine all ingredients, except tomatoes, in a shallow roasting pan, mixing well so that meat is completely coated. Marinate in refrigerator for several hours. Take out of refrigerator and let sit out about 20 minutes to come to room temperature. Before cooking, add tomatoes to marinade and mix well to coat with juices. Place meat cubes on skewers, alternating with capsicum pepper slices, onion slices, and tomato wedges. Lay skewers in pan with marinade, turning several times. Put skewered lamb on a rack over pan containing marinade and place under preheated griller. Turn several times during cooking and baste with marinade from pan. Cooking time depends on your taste. For medium rare allow about 15-18 minutes. Alternatively you can barbecue lamb using marinade as the basting sauce. Serve skewers on plates with rice pilaf. Swedish Roast Lamb 1.5-2kg leg of lamb salt and pepper 1 cup strong coffee 1/4 cup cream 1 teaspoon sugar water 1 1/2 tablespoons redcurrant jelly Rub salt and pepper into the flat surface of the lamb. Roast at 180°C for 50 minutes per kilo plus an extra 25 minutes. After an hour, pour in the coffee, which has been mixed with the cream and sugar. Baste the lamb occasionally during remaining cooking time. Transfer lamb to a platter and keep hot. Skim fat from the pan juices, add enough water to make a gravy from the remaining drippings. When the gravy has boiled and reduced until thickened, add the redcurrant jelly. Horseradish Leg of Lamb 1 leg of lamb, boned, butterflied 1/3 cup balsamic vinegar 2 tablespoons horseradish 2 tablespoons dried Italian seasoning, crushed 1 teaspoon salt 1/2 teaspoon cracked black pepper Preheat oven to 150°C. Pierce lamb generously with fork. In a non-metal baking dish, combine vinegar, horseradish, Italian seasoning, salt and pepper. Coat all sides of lamb in marinade, then place roast flat; spoon any remaining marinade into center of meat. Roll up meat from short side to make a 25cm long roll, 12cm wide. Tie meat several times along length of roll with string. Place rolled lamb into a baking pan. Bake for about 1 1/2 hours, or until done as desired, brushing with pan juices every 30 minutes. Remove from oven; let cool 10 minutes in pan. Remove string; place roll on serving platter. Cut into 1cm slices to serve. Grilled Lamb Cutlets with Herbs 1 clove garlic salt and pepper to taste 2 small shallots, finely chopped 1 teaspoon finely chopped rosemary 4 sprigs dried oregano 1/2 teaspoon ground sumac juice of 1 lemon 60ml extra-virgin olive oil 8 double lamb cutlets Crush the garlic with the salt, then combine with the pepper, shallot, herbs, sumac and lemon juice in a bowl. Whisk in the oil to make a thick, pungent dressing. Heat a griddle or barbecue to its highest setting. Brush the cutlets very lightly with a little of the dressing, then cook for 2 minutes on each side for medium-rare. Towards the end of the cooking time brush on a little more of the dressing. Serve the cutlets hot from the grill with the remaining dressing on the side. Sweet Spicy Moroccan Lamb 4 lamb steaks, diced 1 teaspoon allspice 1 teaspoon ground ginger 1 teaspoon ground cinnamon 1 medium onion, diced 1 cup vegetable stock 1/2 teaspoon cumin 1 clove garlic, crushed 1 eggplant, cut into 1cm cubes 1 carrot, sliced 5 dried apricots, diced 1 tablespoon lemon juice 1 tablespoon olive oil 1 teaspoon paprika In a flame-proof casserole dish, heat the oil, then add the lamb and brown. Add the allspice, ground ginger, cinnamon and paprika, combining well to ensure the meat is coated in the spices. Add onion, garlic, vegetable stock, eggplant and carrot, then cover and cook for 20 minutes or until tender. Add lemon juice and apricots, stir through and serve. Lamb Chops with Herbs 4 lean lamb chops 1/4 teaspoon freshly ground pepper 2 tablespoons minced fresh chives 2 tablespoons minced fresh parsley 2 tablespoons fresh rosemary, chopped Trim fat from lamb chops; sprinkle with pepper. Combine chives, parsley and rosemary; press herb mixture on each side of chops. Coat a non-stick frypan with cooking spray, place over medium heat until hot. Add lamb chops, and cook for 10 minutes on each side or until desired doneness. Rosemary, Lemon and Mustard Lamb Cutlets 1/4 cup white wine 1 tablespoon wholegrain mustard 2 teaspoons chopped fresh rosemary 2 tablespoons lemon juice 12 lamb cutlets, French trimmed 600g orange sweet potato, peeled, cut into 2cm pieces olive oil spray 2 teaspoons olive oil 100g baby spinach leaves 1 small red onion, thinly sliced Whisk together the wine, mustard, rosemary and 1 tablespoon lemon juice in a glass or ceramic bowl. Add the lamb and turn to coat. Cover and place in the fridge for 30 minutes to marinate. Meanwhile, preheat oven to 200°C. Line a baking tray with non-stick baking paper. Place the sweet potato, in a single layer, on the lined tray. Lightly spray with olive oil spray. Season with pepper. Roast, turning once, for 30 minutes or until sweet potato is tender and golden. Preheat a barbecue grill or chargrill on high. Lightly spray both sides of the lamb with oil spray. Cook on grill for 2 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest. Combine the oil and remaining lemon juice in a jug. Combine the sweet potato, spinach and onion in a bowl. Drizzle over dressing. Toss to combine. Divide the lamb and salad among serving plates. Serve immediately.

Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Sep 20, 10 at 20:31 Do you have a T+T recipe that uses mustard? Any style of mustard is fine. That's our focus that Rosewitch picked for the next two weeks. Put on your thinking caps, flavored mustards, dry mustard, honey mustard, dijon, plain, it doesn't matter. This cookalong will run until Oct.3, 2010. Nancy Here is a link that might be useful: Cookalong #34 - Chocolate Follow-Up Postings: o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by denise8101214 (My Page) on Mon, Sep 20, 10 at 20:43 Link to all the Cookalongs. Here is a link that might be useful: Link to all the Cookalongs o Cookalong #35 Mustard clip this post email this post what is this? see most clipped and recent clippings Posted by denise8101214 (My Page) on Mon, Sep 20, 10 at 20:54 Mustard is not the star of this dish but it is important. **Roasted Butternut Squash Salad with Warm Cider Vinaigrette** 2008, Barefoot Contessa Back to Basics, All Rights Reserved Prep Time:15 min Inactive Prep Time:-- Cook Time:28 min Level:Easy Serves:4 servings Ingredients * 1 (1 1/2-pound) butternut squash, peeled and 3/4-inch) diced * Good olive oil * 1 tablespoon pure maple syrup * Kosher salt and freshly ground black pepper * 3 tablespoons dried cranberries * 3/4 cup apple cider or apple juice * 2 tablespoons cider vinegar * 2 tablespoons minced shallots * 2 teaspoons Dijon mustard * 4 ounces baby arugula, washed and spun dry * 1/2 cup walnuts halves, toasted * 3/4 cup freshly grated Parmesan Directions Preheat the oven to 400 degrees F. Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes. While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper. Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately. o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by lindac (My Page) on Mon, Sep 20, 10 at 20:58 Oh no!!!! Don't stop the chocolate yet!! Mustard.... How about mustard coated saddle of lamb? One saddle cut lamb roast. Dijon mustard to coat 5 or 6 cloves of garlic, either crushed or finely chopped 2 cups home made toasted unseasoned bread crumbs 2 T dry chopped parsley ( dry mixes better with the crumbs than fresh) 2 teaspoons of dry oregano Mix seasonings with the crumbs Salt and pepper. Bring the meat to room temp...pat dry with paper towels and sprinkle with salt and pepper. Smear it with the garlic and with prepared Grey Poupon mustard ( or any other good Dijon mustard) and press the seasoned crumbs into the mustard to coat well. Place on a shallow baking oan and roast in a preheated 375 oven until done to your liking. Sorry, I can't give a time because it depends on the size of the roast and how done you like it. For a 4 or 5 pound roast cooked medium rare 40 minutes is about right. Remember a saddle roast has a lot of bone and cooks more rapdcly than a boneless leg. Linda C o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by doucanoe (My Page) on Mon, Sep 20, 10 at 21:17 Oooh....mustard is a tough one! I am up to the challenge, tho! Shrimp Dijon 12 oz frozen, cooked, tail on shrimp, thawed 3T butter 1-1/2 c sliced fresh mushrooms 1/4c finely chopped onion 1 T flour 3/4 c chicken broth 1/4 c dry white wine 1 T Dijon mustard 1 tsp dried tarragon 1/4 tsp paprika 1/4tsp black pepper 1/4 c heavy cream In large skillet melt butter, add mushrooms and onion, saut� until tender. Stir in flour, add broth and wine, stirring frequently. Stir in mustard and seasonings. Cook until mixture thickens and is bubbly. Reduce heat and stir in cream and shrimp. Cover and cook 2 minutes more or until heated through. Serve over rice. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Wild Rice Potato Rosti 1/2c wild rice, cooked 2lb potatoes, cooked and peeled 3T walnut oil 1tsp yellow mustard seeds 1 onion coarsely grated and drained 2T fresh thyme Salt & pepper Coarsely grate cooked potatoes into large bowl. Add cooked rice. Heat 2T oil in large non-stick frying pan. Add mustard seeds, when seeds begin to "pop" add onion, cook gently for 5 minutes or until soft. Add onions to potatoes & rice, add thyme and mix thoroughly. Season with salt & pepper. Heat remaining oil in pan. Add potato mixture, press down well and cook for about 10 minutes or until golden on bottom. Cove pan with plate and flip over, slide rosti back into frying pan and cook other side 10 minutes more, or until golden. Cut in wedges and serve. Linda o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by lakeguy35 (My Page) on Mon, Sep 20, 10 at 21:27 I love sauces and gravy so I'll share these two faves of mine. I double the sauce for Weed's recipe. Love to pour some over couscous that I usally make with it. Pork Tenderloin with Dijon Cream (Weed) Serves: 2 1# pork tenderloin, cut into 2" slices Seasoned flour 2 Tbl. butter, divided 2 tsp. canola or olive oil 2 green onions, thinly sliced (coin shape), white and green parts separated 1/3 cup white wine or dry vermouth 1/2 cup heavy cream 1 tsp. Dijon mustard (or more to taste) salt and pepper to taste Preheat oven to low, about 170 degrees F Lightly pound pork medallions to 1" thick. Melt 1 tablespoon of butter and 2 tsp. oil over medium high heat. Dredge pork in seasoned flour. Add pork slices all at once to pan and saute 2 minutes per side. Remove to a plate and hold in the oven while finishing the sauce. (pork will be a bit underdone but will finish in the oven.) Add the remaining 1 tablespoon butter to pan. Add white part of onion, saute for 1 minute. Add wine or vermouth, simmer until syrupy and reduced to about 3 tablespoons. Add cream, simmer 2 - 3 minutes until thickened.* Stir in Dijon, add salt and pepper to taste. Return pork to pan to coat with sauce. Serve over rice or pasta, garnishing with the green part of the onion. *If sauce ends up too thick for your liking, add a little water or milk, but no more than 1/4 cup. You can double the sauce ingredients so there is enough to pour over rice. MQ's Steak Diane for Two (Mqmoi) Mark Bittman, New York Times 2 6-ounce beef fillets, cut from the tenderloin (filet mignon), preferably not too lean Salt and pepper 1 tablespoon extra virgin olive oil 2 tablespoons butter 1 tablespoon minced shallot or onion 1 teaspoon Dijon mustard 1 teaspoon Worcestershire sauce, or to taste (I added 1/2 t. extra because dh likes it) � cup heavy cream or half-and-half Lemon juice to taste, optional Chopped fresh chives or parsley leaves for garnish. 1. Flatten fillets a bit with the palm of your hand, the back of a skillet or a small mallet; they should be about 1 inch thick. Sprinkle with salt and a lot of pepper. In small skillet, preferably one just large enough to hold fillets, combine oil and tablespoon of butter over medium-high heat. When butter foam melts, sear steaks on both sides, just until browned, no more than 2 minutes a side. Remove to platter. 2. Wipe pan clean with towel; add remaining butter over medium heat, with shallot or onion. Cook, stirring occasionally, until tender, about 2 minutes. Stir in mustard, Worcestershire and cream. Add some salt and a fair amount of pepper. Stir once or twice, then taste and adjust seasoning. 3. Keeping mixture at a steady simmer, return meat and accumulated juices to pan. Cook, turning two or three times, until meat is done to your liking, just 1 or 2 minutes a side for medium-rare. Remove to a plate, and add lemon juice, if using, salt and pepper to the sauce as needed. Spoon sauce over meat, garnish with chives or parsley, and serve. David o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by rosewitch (My Page) on Mon, Sep 20, 10 at 21:40 Wow; lots of lovely ideas already! And David the two you added are similar to the one recipe I use the most. Looks like mixing mustard with cream is something lots of cooks do! I can't remember where I found this recipe. I think it may have been in one of the magazines I used to subscribe to years ago. I have been making it for at least 30 years! I wrote it down on a 4x6 recipe card and the card has bent corners but I still pull it out of my recipe box when I want to make this dish. Chicken with Mustard and Cream 2 chicken breasts-whole, skinned and boned 1/4 teaspoon salt 1/8 teaspoon freshly ground pepper 1 Tablespoon olive oil 2 Tablespoons butter 2 Tablespoons chopped green onions 1 cup mushrooms, thickly sliced 1/3 cup dry white wine 1/2 cup heavy cream 2 to 3 teaspoons Dijon mustard 2 Tablespoons chopped parsley Cut chicken breasts into 4 halves. Sprinkle with salt and pepper. Saute chicken in butter and oil in a large skillet, shaking pan to prevent sticking until lightly golden, about 6 minutes. Turn, lower heat and saute until chicken is just tender, about 4 minutes longer. Chicken should feel springy with no pink remaining. Cover and cook 2 minutes longer to steam. Remove chicken from pan, cover and keep warm. Pour fat from skillet into a cup. Return 2 Tablespoons to the skillet. Saute shallots about 30 seconds. Add the mushrooms and cook and stir until golden. Add wine, bring to a boil and cook until syrupy. Add cream and any juices from the chicken. Cook until slightly thickened. Stir in mustard, taste and add seasonings if needed. Add parsley. Pour sauce over chicken and serve. I am copying and pasting all of the others. Kat o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by caliloo (My Page) on Tue, Sep 21, 10 at 7:09 Here are a couple of our favs. Alexa ******************************************************* MUSTARD CHICKEN AND ORZO CASSEROLE WITH DILL AND CAPERS Active time: 45 min Start to finish: 1 3/4 hr 3 cups chicken broth 1 3/4 lb skinless boneless chicken breast halves 3 tablespoons unsalted butter 3 tablespoons all-purpose flour 3/4 cup heavy cream 2 tablespoons Dijon mustard 2 tablespoons coarse-grain mustard 3 tablespoons drained bottled capers, rinsed 1/2 teaspoon salt 1/4 teaspoon black pepper 1/8 teaspoon freshly grated nutmeg 1/4 to 1/2 cup chopped fresh dill 1/4 cup sour cream 6 celery ribs, cut diagonally into 1/4-inch-thick slices 1 cup orzo (rice-shaped pasta) Special equipment: a 2 1/2- to 3-quart flameproof gratin dish or shallow casserole dish (1 1/2 to 2 inches deep; not glass) Bring broth to a simmer in a 4-quart heavy saucepan over moderate heat. Add chicken and simmer very gently, turning once, 6 minutes total. Remove pan from heat and cover, then let stand until chicken is just cooked through, about 15 minutes. Transfer chicken to a plate to cool and keep broth warm, partially covered. Melt butter in a 2- to 3-quart heavy saucepan over low heat, then add flour and cook roux, stirring, 3 minutes. Add warm broth all at once, whisking, and simmer gently, whisking occasionally, 10 minutes. Whisk in cream and simmer, whisking occasionally, 5 minutes. Remove from heat and stir in mustards, capers, salt, pepper, nutmeg, and dill (to taste). Transfer 1/2 cup sauce to a small bowl and stir in sour cream to make topping. Shred chicken with your fingers and stir together with remaining sauce in a large bowl. Preheat oven to 350�F. Cook celery in a large pot of boiling salted water until tender, about 8 minutes. Transfer with a slotted spoon to a bowl of cold water to stop cooking and return cooking water to a boil. Drain celery in a colander and add to chicken mixture. Cook orzo in same boiling water until just tender, then drain in a sieve. Stir orzo into chicken mixture, then transfer mixture to gratin dish, spreading evenly. Spoon sour cream topping over top and spread evenly. Bake, covered with foil, in middle of oven until heated through and sauce is bubbling around edges, 25 to 30 minutes. Preheat broiler. Remove foil from dish and broil about 3 inches from heat until top is speckled with brown spots, 3 to 5 minutes. Cooks' note: � Casserole can be assembled (but not baked or broiled) 6 hours ahead and cooled, uncovered, then chilled, covered with foil. Let stand at room temperature 15 minutes before baking. Makes 4 to 6 servings. ********************************************************* CRAB TARTLETS 40 min : 20 min prep Crust 1 cup all purpose flour 1/4 teaspoon salt 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes 3 ounces chilled cream cheese, cut into 1/2-inch cubes Filling 1 (8 ounce) package cream cheese 1 cup parmesan cheese, grated 1/2 cup heavy whipping cream 1 large egg, slightly beaten 1 tablespoon Dijon mustard 1 teaspoon worcestershire sauce 1 teaspoon hot sauce 1 (8 ounce) container lump crabmeat, shell pieces removed. See above note 1/4 cup green onion, minced 1/4 cup red bell pepper, minced Preheat oven to 350 degrees. For crust: Blend flour and salt in processor 5 seconds. Add butter and cream cheese. Using on/off turns, blend until moist clumps form. Gather dough; shape into 6-inch-long log. Wrap and chill at least 1 hour and up to 1 day. Cut log into 24 1/4-inch-thick rounds. Press 1 round into each cup of 2 nonstick 12-cup mini muffin pans; freeze 30 minutes. In a medium bowl, combine cream cheese, and next 6 ingredients; beat with an electric mixer at low speed until smooth. Fold in crabmeat, green onion, and red bell pepper. Spoon crab mixture evenly into prepared wonton cups. Bake 20-25 minutes, or until center are set and crust is lightly browned. ******************************************************** Cheesy Baked Penne with Cauliflower and Creme Fraiche Bon Appetit : October 2008 Yield: Makes 8 servings 1 1 1/2- to 1 3/4-pound head of cauliflower, cored, cut into 1-inch florets 2 large heirloom tomatoes 5 tablespoons butter, divided 1/2 cup thinly sliced green onions Coarse kosher salt 2 tablespoons all purpose flour 1 cup heavy whipping cream 3 cups coarsely grated Comte cheese (or half Gruyere and half Fontina; about 9 ounces), divided 3/4 cup Parmigiano-Reggiano, finely grated Parmesan cheese, divided 1 cup creme fraiche* 1 tablespoon whole grain Dijon mustard 10 ounces penne (3 1/2 cups) 1 cup fresh breadcrumbs (from crustless French bread ground in processor) Cook cauliflower in large pot of boiling salted water until crisp-tender, about 5 minutes. Using large sieve, transfer cauliflower to bowl. Add tomatoes to pot; cook 1 minute. Remove from water; peel and dice tomatoes. Reserve pot of water. Melt 2 tablespoons butter in large skillet over medium-high heat. Add cauliflower; saute until beginning to brown, about 5 minutes. Add tomatoes and green onions. Cook 1 minute to blend flavors. Remove from heat. Season with coarse salt and pepper. Melt 2 tablespoons butter in large saucepan over medium-low heat. Add flour and stir 2 minutes. Gradually whisk in cream. Cook until sauce thickens, whisking occasionally, about 4 minutes. Add 2 cups Comte cheese; whisk until melted and sauce is smooth. Whisk in 1/2 cup Parmesan, then creme fraiche and mustard. Season with salt and pepper. Remove from heat. Return reserved pot of water to boil. Add pasta and cook until tender but still firm to bite, stirring occasionally. Drain; return pasta to same pot. Stir in cauliflower mixture and sauce. Butter 13x9x2-inch glass baking dish. Spoon in half of pasta mixture; sprinkle with 1/2 cup Comte cheese. Top with remaining pasta mixture and 1/2 cup Comte cheese. Melt remaining 1 tablespoon butter in small skillet. Add breadcrumbs and toss to coat. Remove from heat; mix in 1/4 cup Parmesan. Sprinkle crumbs over pasta. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Preheat oven to 350F. Bake pasta uncovered until heated through and bubbling, about 35 minutes. ******************************************************** Finnan Haddie 1 small onion, sliced and separated into rings 1 tsp whole black peppercorns 2 - 3 lbs smoked haddock, cut into individual servings 3 cups milk Place the onion rings and peppercorns in a heavy skillet. Arrange the smoked haddock pieces on top, then add the milk. Bring to a boil over high heat, reduce the heat and simmer covered for 10 minutes. Transfer the fish to a serving platter and discard the milk, onion, and peppercorns. Serve with mustard sauce (see below). Mustard Sauce 2 Tblsp butter 2 Tblsp all-purpose flour 1 cup milk 1/4 cup heavy cream 1 tsp white vinegar 1 tsp Dijon-style mustard 1 tsp dry English mustard Salt and freshly ground pepper to taste Heat the butter in a small saucepan over moderate heat. Stir in the flour and cook for 3 minutes. Stir in the milk and bring to a boil, stirring frequently. Add the remaining ingredients and stir to combine thoroughly. Makes about 1 cup Serves 4 to 6 o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by lindac (My Page) on Tue, Sep 21, 10 at 9:44 Oh my!! Finnan haddie....haven't had that in years and years....my mother made it a lot. I wonder where I could get smoked haddock in Iowa? o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by tomatobob_va7 (My Page) on Tue, Sep 21, 10 at 10:00 I copied and saved 3 or 4 of these and will stay tuned for more. I don't have a recipe to share, but here's one for MAKING your own mustard. I got brown mustard seeds from Penzey's. Spicy Guinness Mustard Our favorite mustard recipe uses brown mustard seeds and Guinness beer (which lends a malty character and hints of sweetness). 1 12-oz. bottle Guinness Extra Stout 1 1â„2 cups brown mustard seeds (10 oz.) 1 cup red wine vinegar 1 tbsp. kosher salt 1 tsp. freshly ground black pepper 1â„4 tsp. ground cinnamon 1â„4 tsp. ground cloves 1â„4 tsp. ground nutmeg 1â„4 tsp. ground allspice 1. Combine ingredients in a nonreactive mixing bowl. Cover with plastic wrap and let sit at room temperature for 1�2 days so that the mustard seeds soften and the flavors meld. 2. Transfer the mixture to the bowl of a food processor and process, stopping occasionally to scrape down the sides of the bowl with a rubber spatula, until the seeds are coarsely ground and the mixture thickens, about 3 minutes. Transfer to a jar and cover. 3. Refrigerate overnight and use immediately or refrigerate for up to 6 months. (The flavor of the mustard will mellow as the condiment ages.) MAKES 3 1â„2 CUPS This article was first published in Saveur in Issue #117 o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Tue, Sep 21, 10 at 12:48 Brilliant choice Rosewitch! I love mustard. I have more recipes to post, but my two favorites I don't have a recipe for. Mix dijon mustard, mayo and dill to taste and thin with a little water for a great salad dressing. Can add garlic or chopped parsley and chives if you are so inclined, and a drop of honey if you are sensitive to the tang of mustard. Mom's famous potato salad is made with grainy dijon mixed with mayo and dill for the dressing. I do ham roll ups with thin shaved ham and swiss cheese, romaine lettuce leaves, mayo and dijon mustard mixed with some fresh herbs--dill, parsley, oregano, marjoram, savory, tarragon, chervil, whatever you like but don't overdo it. Roll up and slice into pinweels and get raves at a party--mmm, what's in these? Put mustard on a grilled cheese made with lowfat cheese, to make up for their generally bland taste. Same with pasta sauces made with lowfat cheese, add a dab of mustard. o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by bunnyman (My Page) on Tue, Sep 21, 10 at 13:21 Dave's Habenera Mustard. I gave a jar to a friend and she was eating it straight from the jar. Pretty much that good! So not a fancy recipe but it is quick and easy. : ) lyra o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by bunnyman (My Page) on Wed, Sep 22, 10 at 14:00 Oh... I forgot! I spread dijion mustard on raw salmon. Then I wrap it up in parchment paper and nuke it. One of my favorite quick meals as a frozen portion of salmon is ready to eat after about 3 minutes of nuking. The mustard flavor blends with the salmon leaving no distinct mustard flavor but it also takes the fishy edge off leaving the salmon sweet and mild. It works in a covered microwave dish as well but parchment paper is disposable. o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Thu, Sep 23, 10 at 10:35 Tomatobob, can you type out your measurements so they show us as numbers? I was hoping someone would post a recipe for making your own mustard. I think that would be fun. That Cheesy Baked Penne with Cauliflower recipe looks good, if not a teeny bit fattening, lol. it might be a way to get some veggies down my DIL. What's the asterisk by the creme fraiche* symbolize? I'll have to research to find mustard recipes to share. Sally o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by caliloo (My Page) on Thu, Sep 23, 10 at 10:45 LOL Sally - I had to go back to the original recipe on Bon Appetit to check what the asterisk is for..... "*Sold at some supermarkets and at specialty foods stores." I guess I should remove the asterisk from my copy LOLOLOL! Alexa o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by beverlyal (My Page) on Thu, Sep 23, 10 at 11:25 Pork Tenderloins With Gargonzola Sauce Adapted from Camille's - Key West, FL Pork 1/4 cup Dijon mustard 1 tablespoon olive oil 1 tablespoon dried thyme 2 3/4-pound pork tenderloins Gorgonzola sauce 1 tablespoon butter 1 tablespoon all purpose flour 1 cup whipping cream 1/4 cup dry white wine 1/4 cup canned low-salt chicken broth 1 cup crumbled Gorgonzola cheese (about 4 ounces) Preheat oven to 425 F. Whisk Dijon mustard, olive oil and thyme in small bowl to blend. Sprinkle pork tenderloins with salt and pepper. Heat large, well-seasoned cast iron skillet over high heat. Add pork and sear until brown all over, turning occasionally, about 10 minutes. Spread Dijon mustard mixture over all sides of pork. Roast pork in preheated oven until thermometer inserted into thickest part of meat registers 140-145F, about 20-25 minutes. Remove from oven and let stand 5 minutes. Meanwhile, prepare sauce: Melt 1 tablespoon butter in heavy small saucepan over medium heat. Add 1 tablespoon flour and whisk 1 minute. Gradually whisk in whipping cream, white wine and chicken broth. Boil until mixture is thick enough to coat spoon, whisking frequently, about 1 minute. Add crumbled Gorgonzola and whisk until cheese is melted and smooth and sauce is reduced to desired consistency, about 5 minutes. Slice pork and transfer to plates. Ladle some sauce over pork. Serve, passing additional sauce separately. Beverly o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by rosewitch (My Page) on Thu, Sep 23, 10 at 11:48 I'm madly copying and pasting! I will be using up those jars like crazy now. Looks like some great cooking and eating will be happening in my kitchen in the coming months. Kat o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by booberry85 (becky@leadsafe.us) on Thu, Sep 23, 10 at 22:16 Here's another one to try: Scallops Oriental This recipe comes from the American Heart Association Cookbook, editor Mary Winston. Serves 8. Ingredients Vegetable oil spray 2 lbs fresh or frozen scallops 1/4 cup honey 1/4 cup prepared mustard 1 teaspoon curry powder 1 teaspoon fresh lemon juice 8 lemon wedges as garnish, optional Preheat broiler. Lightly spray a baking pan with vegetable oil. Rinse fresh scallops in cold water and drain, or thaw and drain frozen scallops. Place in the baking dish. In a sauce pan, combine honey, mustard curry powder and lemon juice. Brush scallops with sauce. Broil 4 inches from heat for 5-8 minutes or until browned. Serve over rice and garnish with lemon wedges. o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by pat_t (My Page) on Sat, Sep 25, 10 at 7:09 Got this in an old issue of Gourmet. It took me a long time to appreciate eating fruit with meat. This recipe is really good. PORK LOIN WITH APPLES, PRUNES, AND MUSTARD CREAM SAUCE 1 (4 lb.) boneless pork loin roast, tied by butcher 1-3/4 tsp. salt 1-1/2 tsp. black pepper 1 Tblsp. olive oil 2 Granny Smith apples (3/4 lb. total) 1 large onion, chopped 1/2 cup packed dried pitted prunes (sometimes called dried plums; 4-1/2 oz.), quartered 1-1/2 cups low-sodium chicken broth (12 oz.) 3/4 cup water 1/2 cup heavy cream 2 Tblsp. coarse-grain mustard 1/2 cup dry white wine Put oven rack in lower third of oven and preheat oven to 375�F. Halve pork loin crosswise, then pat dry and sprinkle with 1 tsp. salt and 3/4 tsp. pepper (total). Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown pork, 1 piece at a time, turning occasionally, 6 to 8 minutes per piece. Transfer to a small flameproof roasting pan as browned (do not clean skillet) and roast pork until thermometer inserted diagonally at least 2 inches into meat registers 150�F, 40 to 50 minutes. While pork roasts, peel, quarter, and core apples, then cut into 1/4-inch-thick wedges. Pour off all but 1 Tblsp. fat from skillet, and then cook onion in skillet over moderate heat, stirring occasionally, until softened, 3 to 5 minutes. Add apples, prunes, broth, and water and simmer, uncovered, stirring occasionally, until apples are tender, 10 to 12 minutes. Stir in cream and mustard and simmer until sauce is slightly thickened, 2 to 3 minutes. Remove from heat and keep sauce warm, partially covered. Transfer pork to a cutting board and let stand 10 minutes. Add wine to roasting pan and boil over high heat, stirring and scraping up brown bits, until reduced to about 1/4 cup, 2 to 3 minutes. Stir pan juices into cream sauce along with remaining 3/4 tsp. salt and remaining 3/4 tsp. pepper and heat sauce over moderate heat, stirring, until hot. Discard string from pork and cut each half crosswise into 4 slices. Serve pork with sauce. Makes 8 servings. From Gourmet, February 2004. o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by stacy3 (My Page) on Sat, Sep 25, 10 at 10:33 oh Beverly, that sounds amazing. All of these do! I had to re-log in it's been so long since I visited but I'm glad that a thread about mustard called out to me! o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by chase (My Page) on Sat, Sep 25, 10 at 14:26 Mustard Yum! Honey mustard is a favourite of mine. Here are two recipes I love and make often. The Pantry Shelf�s Raspberry Vinaigrette 2 T Raspberry Vinegar 2 T Sugar 1 t Honeycup Mustard 1/2 t salt 1/2 c vegetable oil ( don't use olive oil) Mix first 4 ingredients in a food processor. With the blade still running gradually add oil. Store in the refrigerator. Palmiers With Honey Mustard And Prosciutto (Silver Palate) 1 sheet puff pastry -- 18 x 11" 3 Tbsp honey mustard 4 Ounces prosciutto thinly sliced 1 cup Parmesan cheese freshly grated 1 egg 2 tsp water Place the puff pastry on a work surface and spread the mustard over the top. Arrange the prosciutto evenly over the mustard to cover all the pastry, and then sprinkle with the Parmesan. Lightly press the cheese into the prosciutto with a rolling pin. Starting at one long edge, roll up the puff pastry like a jelly roll just to the middle of the dough; then roll up the other side in the same fashion, making two rolls that meet in the center. Using a serrated knife, cut the rolls crosswise into 1/2" slices. Place the slices on cookie sheets lined with parchment paper and press lightly with your hands to flatten. Refrigerate for 15 minutes. Preheat oven to 400 degrees. Beat the egg and water together in a small bowl. Brush the top of each palmier with the egg wash. Bake until puffed and lightly golden, about 10 minutes. Serve warm or at room temperature. o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by bostonpat (My Page) on Sat, Sep 25, 10 at 19:57 I found a link for the Guinness Mustard recipe - I have to make this! Here is a link that might be useful: Spicy Guinness Mustard o That Mustard Recipe clip this post email this post what is this? see most clipped and recent clippings Posted by tomatobob_va7 (My Page) on Sun, Sep 26, 10 at 20:03 OK, here's the corrected mustard recipe. That's what I get for assuming that "block and copy" would copy what I had blocked! Today a friend and I cured our own pastrami, and I'm looking forward to using this mustard on pastrami and provolone sandwiches on pumpernickle. Yum. Spicy Guinness Mustard Our favorite mustard recipe uses brown mustard seeds and Guinness beer (which lends a malty character and hints of sweetness). 1 12-oz. bottle Guinness Extra Stout 1 & 1/2 cups brown mustard seeds (10 oz.) 1 cup red wine vinegar 1 tbsp. kosher salt 1 tsp. freshly ground black pepper 1/4 tsp. ground cinnamon 1/4 tsp. ground cloves 1/4 tsp. ground nutmeg 1/4 tsp. ground allspice 1. Combine ingredients in a nonreactive mixing bowl. Cover with plastic wrap and let sit at room temperature for 2 days so that the mustard seeds soften and the flavors meld. 2. Transfer the mixture to the bowl of a food processor and process, stopping occasionally to scrape down the sides of the bowl with a rubber spatula, until the seeds are coarsely ground and the mixture thickens, about 3 minutes. Transfer to a jar and cover. 3. Refrigerate overnight and use immediately or refrigerate for up to 6 months. (The flavor of the mustard will mellow as the condiment ages.) MAKES 3 & 1/2 CUPS o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by rosewitch (My Page) on Mon, Sep 27, 10 at 9:17 While doing some fall cleaning and rearranging of bookshelves over the weekend, I found a book that I read some time ago. I had totally forgotten that there was a story in this book about a county fair that included a Mad for Mustard competition! Of course there is a mystery in the story and the book is filled with lots of recipes using herbs and this story has lots of ways to use mustard. The book is now waiting in my kitchen for use very soon but I had to add some of the recipes to this thread. All recipes are from "Mustard Madness" one of the stories in "An Unthymely Death and Other Garden Mysteries" by Susan Wittig Albert. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Pete Hitchen's Blue-Ribbon Beer Mustard 1 c dark beer 1/4c yellow mustard seeds 1/4 c brown mustard seeds 1-1/2 c apple cider vinegar 1 small onion, chopped 6 cloves garlic, minced 1/2 c mustard powder 2 T. ice water 1-1/2 tsp salt 2 tsp sugar 1/2 tsp ground allspice 1/2 tsp ground cumin 1 tsp grated fresh ginger Pour beer over the mustard seeds and let soak overnight. In a non-reactive (glass or stainless) pan, place vinegar, garlic, and onion. Simmer until liquid is reduced by two thirds. Strain and chill. Mix dry mustard and ice water and let sit for 20 minutes. Stir in cold vinegar, salt, sugar, allspice, cumin, ginger, and soaked mustard seeds. Place in a blender container and blend until mustard seeds are coarsely ground, scraping sides often. Pour into a saucepan and simmer over very low heat 10-15 minutes, until it thickens. Cool, place in a glass jar with a tight lid, and let sit in a dark cupboard for 4-5 weeks before using. Refrigerate after opening. Makes about 1 pint. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Homer Mayo's Horseradish Mustard 1/2 c mustard powder 1/2 c hot water 1/2 c white wine vinegar or rice vinegar 2 tsp salt 1 T. prepared horseradish 2 cloves garlic, finely minced 1 tsp sugar 1/8 tsp black pepper 1/8 tsp ground allspice additional vinegar, if necessary Mix the dry mustard and water and let stand for 20 minutes, stirring once or twice. In a blender container, combine the vinegar, salt, horseradish, garlic, sugar, pepper, and allspice. Process until the garlic and horseradish have been pureed, then strain through a fine-meshed strainer, pressing out the juice from any pulp in the strainer. Discard the material in the strainer. In the top of a double boiler, combine the strained liquid with the mustard-water paste. Cook over simmering water for about 5 minutes, until the mustard has begun to thicken (it will continue to thicken as it cools). Remove from heat and allow to cool. If the mustard is too thick, thin it with a few drops of additional vinegar. Place in a glass jar with a tight lid, and let sit in a dark cupboard for 4-5 weeks before using. Refrigerate after opening. Makes about 1/2 cup. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Genevieve Schultz's Grilled Chicken with Rosemary-Mustard Marinade To make Mustard-Rosemary Marinade, combine in a bowl: 1 c vinegar 1/3 c olive oil 3 T. Dijon mustard 1 tsp mustard seeds 1 large clove garlic, minced fine 3-4 T. fresh rosemary, chopped, or 1 T. dried freshly ground pepper, to taste Marinate chicken (skinless breasts or other pieces) overnight. Grill, brushing frequently with remaining marinade. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Prissy Taggert's Spicy Sauted Veggies 1/4 c vegetable oil black peppercorns (5 for a mild taste, 10 for medium-hot, 20 for hot) 1 T. white sesame seeds 1 tsp whole cumin seeds 1 tsp yellow or brown mustard seeds 3 T. freshly grated ginger 1 red onion, sliced lengthwise 1/2 tsp turmeric 1/2 tsp cayenne (reduce or omit for a milder taste) 1/2 lb fresh green beans, washed, ends trimmed 1 red bell pepper, seeded, cut into strips 1 yellow bell pepper, seeded, cut into strips 1 cup sliced mushrooms 2 tsp lemon juice salt to taste In a wok or large nonstick skillet, heat oil, over medium heat. Combine peppercorns, sesame seeds, cumin seeds, and mustard seeds. Add to oil and cover immediately, reducing heat to low. (Seeds will pop.) When seeds have browned (20 seconds or less), add grated ginger and onion. Turn heat to medium-high and saute until onions are translucent. Add turmeric and cayenne and saute for two minutes, stirring constantly. Add green beans, and saute until beans are bright green. Continue cooking for 5 minutes, then add bell peppers. Saute until peppers are slightly browned, then add mushrooms and cook 3-4 minutes longer, until vegetables are cooked but still crisp. Add lemon juice and salt to taste. o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by jude31 (My Page) on Mon, Sep 27, 10 at 14:40 Pork Roasted the Way the Tuscan Do This is a wonderful and easy technique for pork roasted inside a baguette with wonderful fresh herbs and of course garlic and olive oil! I'm sure this will become a favorite of yours too - it's great to bring on a picnic lunch! 2 teaspoons fresh chopped sage 2 teaspoons fresh chopped rosemary 1/2 teaspoon freshly ground black pepper 2 cloves garlic, minced Kosher salt and freshly ground black pepper 1/4 teaspoon fennel pollen* 4 tablespoons extra virgin olive oil 1 pork tenderloin, trimmed 1 loaf crusty baguette 3-4 T Dijon mustard (opt) On a work surface, mince the sage, rosemary, pepper, garlic, 1 teaspoon salt, 1/4 teaspoon black pepper, and fennel pollen together. Heat a frying pan over medium high heat. Add 1 tablespoon of the oil. Cook the pork, turning occasionally, until golden on all sides, 8 to 10 minutes. If you like, at this point, you can smear the seared pork with Dijon Mustard before rolling in the herbs. (This step adds moisture to the meat which I prefer). Roll the pork in the herb mixture and set aside. Cut the baguette in half the long way and scoop out the soft insides. Brush the inside of the baguette with the remaining 3 tablespoons olive oil. Place the pork on the inside of the baguette so that the pork is completely enclosed. Trim off the excess ends of the bread. Tie the baguette, at 1-to 2-inch intervals, with kitchen string. Preheat an oven to 375�F. Place the pork on a baking sheet and roast until done, 155�F on an instant-read thermometer inserted into the thickest part, 25 to 30 minutes. Remove from the oven, let rest 10 minutes. Remove the strings and cut into slices. Serve. Serves 4 Recipe from "Once upon a plate" jude o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by chase (My Page) on Mon, Sep 27, 10 at 15:21 YEAH Jude!!!!! Congrats on the cut and paste. Great sounding recipe to boot! o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by canarybird (My Page) on Thu, Sep 30, 10 at 7:53 I almost forgot this one which I must make again as it was so good! I found the recipe at Delia Online First photo taken while it was on the stove and second when plated: PORK STROGANOFF WITH THREE MUSTARDS Text from Delia Online: 'This is what I'd call a five-star supper dish for two people, with the added bonus that it only takes about 20 minutes to prepare from start to finish. Serve it with plain boiled basmati rice and a salad of tossed green leaves.' Serves 2 Ingredients 12 oz (350 g) pork tenderloin 1 level teaspoon mustard powder 1 heaped teaspoon grain mustard 1 heaped teaspoon Dijon mustard 4 oz (110 g) small open-cap mushrooms 7 fl oz (200 ml) creme fraiche 1 dessertspoon groundnut oil 1/2 oz (10 g) butter 1 small onion, peeled, halved and thinly sliced 3 fl oz (75 ml) dry white wine salt and freshly milled black pepper You will also need a 9 inch (23 cm) solid frying pan. First of all prepare the pork by trimming it and cutting it into strips 3 inches (7.5 cm) long and 1/4 inch (5 mm) wide. Then prepare the mushrooms by slicing them through the stalk into thin slices. Now, in a small bowl, mix together the three mustards with the creme fraiche and, when you're ready to cook the pork, take the frying pan and heat the oil and butter together over a medium heat. Add the onion slices and fry them gently for about 2-3 minutes until they're soft. Using a draining spoon, remove the onions to a plate, turn the heat up under the pan to its highest setting and, when it's smoking hot, add the strips of pork and fry them quickly, keeping them on the move all the time so they cook evenly, without burning. Then add the mushrooms and toss these around to cook very briefly until their juices start to run. After that, return the onion slices to the pan and stir them in. Season well with salt and pepper, then add the wine and let it bubble and reduce slightly before adding the creme fraiche. Now stir the whole lot together and let the sauce bubble and reduce to half its original volume. Serve immediately spooned over rice. This recipe is taken from Delia Smith's Winter Collection. SharonCb o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Oct 18, 10 at 9:41 It's time for a new Cookalong. I got busy with getting ready for my kitchen redo. Would you believe that my mouse scroll wore out? Yup, I need to buy a new mouse. I blame it on the 1000's of pages of lighting fixtures I've been looking at. I just drew a name....ready? >>>>>>>>>>>>>>>>>>> Chase Sharon, pick the next subject, please. Post it right here and I'll get the new Cookalong set up. Nancy o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by chase (My Page) on Mon, Oct 18, 10 at 14:14 Ooops didn't see this until now....thanks to a little nudge from Nancy! I'm going to change it up a bit and pick a meat. We love PORK TENDERLOIN and have gone through my repertoire several times. Would love some new ideas. o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Oct 18, 10 at 14:28 Sharon, I've been staying away from meat, poultry, seafood and fish, so that there are no conflicts with religions or non- meat eaters. Any other ideas? Nancy o RE: /// Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by chase (My Page) on Mon, Oct 18, 10 at 14:38 oh sorry, should have thought of that myself........ So how about HONEY ! o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Oct 18, 10 at 15:45 Honey is a good one!!!! Thanks Sharon. Here is a link that might be useful: Cookalong #36 ------ HONEY o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by seagrass (My Page) on Mon, Oct 18, 10 at 16:48 Here's a recipe using whole grain mustard in a silky, warm, crunchy potato salad that I found on Tastespotting. It serves 2, but I could eat it all myself lol. I like to make it as a side with grilled steaks. WARM POTATO SALAD WITH RED ONION, DILL AND WHOLEGRAIN MUSTARD (serves 2) Ingredients: 2 large waxy potatoes 2 Tbsp finely diced red onion 2 Tbsp good mayonnaise 1 tsp wholegrain mustard 1/2 tsp dried dill salt and pepper Method: Boil the potatoes, then place them in cold water to cool down. When cool enough to touch, peel and chop into large cubes. Add all the other ingredients and mix well. Check seasoning and add salt and black pepper to taste. Serve while the potatoes are still warm. seagrass o RE: Cookalong #35 - MUSTARD !!! clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Mon, Oct 18, 10 at 20:13 My computer died on 9/17 for 3+ weeks so I completely missed this Cookalong. MUSTARD CHICKEN 4 boneless chicken breast halves 1/2 of a juicy lemon Salt and freshly ground pepper Butter or margarine About 1/4 cup Dijon-style prepared mustard 1/2 cup unseasoned fine dry breadcrumbs Squeeze lemon juice over both sides of chicken, then season with salt & pepper. Melt about 1/ 4 cup of butter and brush both sides lightly with butter or margarine and place in shallow broiler-proof pan. Roast in preheated 425 degree oven, turning twice, for 15-25 minutes or until just barely tender. Remove from oven and cool slightly. Spread the flat side with a layer of mustard; then turn breast mustard side down into a bowl containing the crumbs. Press with fingers to make a thin layer of crumbs over the mustard. Return to baking pan, crumb side up. Repeat with the other 3 chicken breasts. Drizzle the remaining melted butter or margarine (should be about 2 Tbs. ��" if not, melt additional) evenly over the crumbs. (I like to brush the butter on to get it even but it takes practice to do it without messing up the crumbs.) Set broiler about 6-7†from heat and preheat. Broil until crumbs are crisp and golden brown. Watch carefully that crumbs do not burn. Serve warm or cold.

Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Thu, Dec 9, 10 at 16:17 Lorijean44 has picked dates for our final Cookalong of the year. Good timing, I know I use more dates during the Holidays than the rest of the year. I picked up three boxes the other day and when I got home and was putting them away, I found four boxes that I had already stashed. So bring on the date recipes, I've got an overload. Our next Cookalong will be in 2011! Nancy Here is a link that might be useful: Cookalong #37 --------BUTTER! Follow-Up Postings: o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by lorijean44 (My Page) on Thu, Dec 9, 10 at 17:12 Mmmmmm. Dates - I love them. I just picked up the freshest dates I've ever tasted at Sprouts. If you have a Sprouts store near you, run and pick some up! :) Date-Nut Bread 1-1/2 cups chopped dates 1-1/2 cups boiling water 1 tablespoon shortening 1/2 cup brown sugar 1 egg 2-1/4 cups flour 1 teaspoon baking soda 1/2 teaspoon salt 1 cup coarsely chopped nuts (I use either pecans or walnuts) In a small bowl, pour the boiling water over the dates and let cool. Preheat oven to 350 F. Grease a standard loaf pan (or 3 mini loaf pans). Mix shortening, brown sugar, and eggs. Add cooled date mixture. Combine flour, salt and baking soda, and stir into date mixture. Stir in nuts. Pour batter into prepared pan(s). Bake standard-sized loaf for 60 - 70 minutes, mini loaves for about 40 - 45 minutes, or until a wooden toothpick inserted in center of loaf comes out clean. Cool on wire rack. * * * * * * * * * * Date-Nut Balls 1/2 cup butter 1 cup granulated sugar 1 egg 1-1/2 cups chopped dates 1-1/2 cups chopped nuts 2 cups Rice Krispies cereal shredded coconut Combine butter, sugar and egg into a saucepan. Bring to a boil. Remove from heat and stir in dates, nuts, and cereal. Form into balls, squeezing mixture together. Roll in coconut. Lori o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by lindac (My Page) on Thu, Dec 9, 10 at 17:32 I have about 3/4 of a cup of very ordinary dates to use up...I'll be watching this thread...oh yes and a cup or more of brazil nuts... o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by fori (My Page) on Thu, Dec 9, 10 at 17:55 Fruitcake! o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by velamina (My Page) on Thu, Dec 9, 10 at 17:57 You've all been a big help and I thought I'd contribute with a recipe from my Christmas cookie box; they've been a favorite for years. Anise-Scented Fig and Date Swirls from Gourmet/September 1996 and reprinted December 2001 (About 36 cookies) Ingredients 1 cup packed soft dried figs (8 oz), stemmed and coarsely chopped 1 cup packed pitted dates (7 oz), trimmed and coarsely chopped 1/3 cup water 1/2 cup plus 2 tablespoons granulated sugar 1 3/4 cups all-purpose flour 2 teaspoons anise seeds, ground in an electric coffee/spice grinder 1/4 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1 stick (1/2 cup) unsalted butter, softened 4 ounces cream cheese at room temperature 1 teaspoon vanilla 1 large egg yolk 1/4 cup granulated raw sugar such as turbinado or Demerara Directions Puree figs and dates with water and 2 tablespoons granulated sugar in a blender or food processor until almost smooth. Whisk together flour, anise, baking powder and soda, and salt in a bowl. Beat together butter, cream cheese, and remaining 1/2 cup granulated sugar in a large bowl with an electric mixer at moderate speed until pale and fluffy, about 3 minutes. Beat in vanilla and yolk until combined well. Add flour mixture and mix at low speed until just combined. Halve dough and form each half into a rectangle. Chill, wrapped in plastic wrap, until firm, about 1 hour. Roll out 1 piece of dough between 2 sheets of wax paper into a 9- by 7-inch rectangle, about 1/3 inch thick. Remove top sheet of wax paper and drop half of fig mixture by spoonfuls onto dough, then gently spread in an even layer, leaving a 1/4-inch border around edges. Starting with a long side and using wax paper as an aid, roll up dough jelly-roll style into a log. Roll log in raw sugar to coat completely. Make another log in same manner. Chill logs, wrapped in wax paper, until firm, at least 4 hours. Preheat oven to 350 degrees F. Cut logs crosswise into 1/3-inch-thick slices and arrange slices about 2 inches apart on lightly buttered baking sheets. Bake in batches in middle of oven until pale golden, 15 to 17 minutes, then transfer to racks to cool. Cooks' notes Logs can be chilled up to 3 days. Cookies keep, layered between sheets of wax or parchment paper in an airtight container at room temperature, 1 week. o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by doucanoe (My Page) on Thu, Dec 9, 10 at 18:38 Oh nuts! Not a fan of dates so I'll pass on this cookalong, but will be watching from the sidelines! Gotta say tho, Lori....that bread could almost make me a convert! LOL Linda o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by caliloo (My Page) on Thu, Dec 9, 10 at 18:54 These are a little unusual and very tasty. I love the salty prosciutto with the sweet wine soaked fruit. Alexa ************************************************************ Christopher Wren Gems 8 os Calimyrna figs 8 oz pitted dates 1 cup Marsala 8 oz cream cheese ½ cup hazelnuts, toasted and chopped 8 oz prosciutto, thinly sliced Juice of ½ lemon Lemon slices (garnish) Chopped parsley (garnish) 1. Cut figs in half and combine with the dates in a small bowl. Cover with 1 cup Marsala and let stand at least 1 hour. 2. Process the cream cheese, hazelnuts and 1 tablespoon Marsala in a food processor fitted with a steel blade until blended. Refrigerate until cold. 3. Drain figs and dates, reserving the marsala. Slit each date down the center and open each fig half to form a pocket. Fill each fig and date with a heaping teaspoon of the cream cheese mixture. 4. Preheat oven to 350 5. Cut strips of prosciutto slightly smaller than the dates and figs are long and wrap 1 strip around each stuffed fruit. Sprinkle with some of the reserved Marsala as your work to keep the prosciutto from drying out. 6. Place wrapped figs and dates on a baking sheet and bake until heated through, about 7 - 10 minutes. Let cook slightly, arrange on a serving platter, sprinkle with lemon juice and garnish with lemon slices and parsley. Makes about 50. o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by craftyrn (My Page) on Thu, Dec 9, 10 at 18:59 Oh-- goodness in a little brown thing !! When I was a kid we only had dates at Christmas time & what was considered a big treat were Mom's Stuffed Dates-- one of the first things I was allowed to help prepare-- simple treat-- pitted dates were what was available then--we removed the pit, stuck a walnut half in the cavity, pushed it closed and rolled in sugar. Now my favorite is Sugar Plums-- on this plate they're at 4 o'clock next to the peanut brittle. Free Image Hosting at Diane's Home Cookin Chapter: Candy & other confections Sugarplums ========== Ingredients: 1/2 cup finely chopped pitted dates 1/2 cup finely chopped walnuts 1/4 cup finely chopped dried apricots 1/4 cup finely chopped dried figs 1/4 cup finely chopped pistachio nuts 2 tablespoons brandy 1 tablespoon apricot preserves 1/4 teaspoon ground cinnamon 1/8 teaspoon ground clove 1/3 cup sugar . Line a small baking sheet with waxed paper. In a food processor, combine the dates, walnuts, apricots, figs, pistachios, brandy, apricot preserves, cinnamon and cloves. Pulse until the mixture begins to clump together. Using a teaspoon, scoop up a rounded spoonful of the mixture, press together, and roll between your palms into a compact ball. Roll the round in the sugar. Place on the prepared baking sheet. Repeat with the remaining fruit-and-nut mixture and sugar. Refrigerate until firm, at least 1 hour. Store in an airtight container in the refrigerator for up to 2 weeks. Makes about 18 confections. Recipe adapted from Williams-Sonoma Lifestyles Series, After Dinner, by Kristine Kidd (Time-Life Books, 1998). o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by lindac (My Page) on Thu, Dec 9, 10 at 19:07 Fori...the dates and brazil nuts are left over from making fruit cake...I also have about 1/2 cup glace cherries and about 1'/2 cup of glace pineapple....and raisins and apricots but they will go into something some time...even if it's only whole wheat bread. As I said...I'm watching this thread... My mother allowed me to make "date candy" by pitting dates, stuffing them with peanut butter and rolling in granulated sugar. o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by joanm (My Page) on Thu, Dec 9, 10 at 20:51 Bacon wrapped dates! I can't stop eating them when I make them. My notes say: I used thick cut bacon on a broiler pan. Slice bacon in half and wrap around the date, secure with tooth pick. Bake at 450 for about 17 minutes. Turn halfway through cooking. I am sure I have made it many more times with regular thin sliced bacon. I am craving these things just thinking about them. I need to pick up some dates. o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by chase (My Page) on Fri, Dec 10, 10 at 12:37 Listen up ! This recipe is drop dead to die for. I first had it while in Louisiana visiting Karen (Riverrat) and her wonderful DH,, Karen can attest to the fact I did everything but offer my body to the waiter to get the recipe for this delectable treat.......come to think of it I may have offered my body. He was some cute...... No luck, but a year later the restaurant, Snake River Grill, published a cook book and low and behold there was the recipe! Karen, sweetie that she is, sent me the book. I have served this almost too often; it is that good. They are amazing when doing the sausage filling from scratch but a really good Chorizo, raw not smoked, works fine and saves time....but if you have the time, and the inclination, make the meat mixture it is so good. Bacon Wrapped, Sausage Stuffed Dates from the Snake River Grill in Lake Charles LA. 2 TBSP olive oil 1 pound ground lamb or beef 4 oz ground pork 1 TSAP salt 3/4 tsp Black pepper 1 cup finely chopped red onion 1/2 cup finely chopped fennel 1 TBSP garlic puree 1 1/2 TBSP Smoked paprika 1/2 tsp ground cumin 1 tsp cayenne pepper 1/4 cup sherry vinegar 1/2 cup orange juice 2 tomatoes, blackened and pureed 1 1/2 TBSP chipotle puree 3/4 cup chopped parsley 24 pitted Medjool dates 24 slices good quality bacon Heat the oil in a skillet. Add the ground meat , salt and pepper. Saute until crumbly. Add the onion, saute 5 minutes. Add the fennel and garlic. Reduce heat to low and add paprika, cumin and cayenne. Cook 5 minutes. Add the vinegar, stirring to deglaze. Add the orange juice and cooked until reduced by 3/4. Stir in tomato puree and chipotle puree. Simmer 15 minutes. Remove from the heat , cool to room temp, stir in parsley and refrigerate. Spoon the cooled meat mixture into each split and pitted date. Wrap each tightly with a slice of bacon. Place seam side down and bake at 385 for 20 minutes until crisp....I find I need to turn them once. o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by coconut-nj (My Page) on Fri, Dec 10, 10 at 12:56 Does anyone have a T&T recipe for date bars that have an oatmeal crust? I imagine I can make one up but was wondering if anyone had one. Like the old Betty Crocker date bar mix but real. Smiles. o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by skeip (My Page) on Fri, Dec 10, 10 at 13:34 Try this one, it's an old family favorite that I still love. DATE BARS Filling: 2 Cups Dates, cut up 1/2 Cup Brown Sugar 1 1/2 Cups Water 1 Tablespoon Flour Grated Zest from one Orange 1/8 Teaspoon Salt 1 Teaspoon Vanilla Combine all the above ingredients in a heavy sauce pan, and cook over low heat until the dates are soft, and the mixture has thickened. Remove from heat, mash any remaining whole Dates. Set aside to cool. Crust: 1 Cup All-purpose Flour 2 Cups Quick Cooking Oatmeal 1 Teaspoon Baking Soda dissolved in 2 Teaspoons HOT Water 1 Cup Brown Sugar 3/4 Cup Melted Butter Combine all of the ingredients for the crust and stir until well blended. Press 2/3 of the crust mixture into the bottom of a 9x13 cookie sheet. Top with the date mixture, and sprinkle the remaining crust mixture over the top of the dates. Bake 30 minutes in a preheated 350 o F oven. Steve o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by coconut-nj (My Page) on Fri, Dec 10, 10 at 13:40 Thanks Steve! That looks just right. Now I have to get some dates. o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by cooksnsews (My Page) on Fri, Dec 10, 10 at 17:11 This is one of my fav desserts. By making them in individual cups, I have a fighting chance of exercising a bit of portion control. Sticky Toffee Pudding Ingredients: *** *FOR PUDDINGS *** * 4 1/2 ounces Butter, at room temp 7 1/2 ounces granulated sugar 3 Eggs, beaten 9 ounces Self rising flour 9 ounces Dates, chopped 9 fluid ounces -- boiling water 3/4 teaspoon Vanilla 3 teaspoons instant coffee 1 1/8 teaspoon Baking soda *** *FOR THE SAUCE *** * 9 ounces Brown sugar 6 ounces Butter 9 tablespoons Double (whipping) cream 1 1/2 ounce Pecans, chopped Directions: Preheat oven to 350 F. You will need twelve 6 oz metal pudding basins or eight 3 inch ramekin dishes (I use muffin tins), lightly oiled, and a baking sheet. Begin by putting the chopped dates in a bowl and pouring boiling water over them. Then add vanilla, instant coffee and baking soda. Put to one side. Next in a large mixing bowl cream butter and sugar together, beating until mixture is pale, light and fluffy. Now gradually add beaten eggs a little at a time, beating well after each addition. After that, carefully and lightly fold in the sifted flour using a metal spoon, then fold in date mixture including liquid. The mixture will look sloppy, but don't worry. That is perfectly correct and the slackness of the mixture is what makes the pudding so light. Now divide the mixture equally between the ramekins/muffin tins. Place them on a baking tray and bake in the centre of the oven for 25 minutes. Using a palette knife, slide it around each pudding and turn it out. If they have risen too high, you may have to cut a slice of the top so that they can sit evenly on the plate. Now place the puddings on a shallow, swiss roll type pan. Next, make the sauce by combining all the ingredients in a saucepan and heating very gently until sugar has melted and all the crystals dissolved. To serve puddings: Pre-heat broiler to its highest setting, and pour the sauce evenly over the puddings. Place the pan under the broiler so the tops are about 5 inches from the heat. Knock off any nuts on top to prevent them browning. Let the puddings heat through for 8 minutes. The tops will become brown and slightly crunchy and the sauce will be hot and bubbling. Serve with chilled pouring cream. From Delia Smith's Christmas serves/makes 12 o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by cloudy_christine (My Page) on Fri, Dec 10, 10 at 18:03 I haven't made this yet, but it sounds very good. It's from Nigella Lawson's Christmas cookbook. Lamb and Date Tagine 3-4 tbsp goose fat or olive oil 2 onions, peeled and chopped 1 tsp ground cinnamon 1 tsp ground turmeric 1 tsp ground ginger 1 tsp ground cumin 1 tsp ground allspice 1kg / 2 lb 3oz boneless leg of lamb, chopped into cubes 250g / 9oz soft dried dates, stones removed, or Medjool dates, stones removed 250ml / 9fl oz pomegranate juice 250ml / 9fl oz water 2 tsp Maldon sea salt, or 1 tsp table salt Warm the goose fat (or oil) in a wide heavy-based pan with a lid. Add the onions and cook gently over a low heat for ten minutes, or until softened. Add the ground cinnamon, turmeric, ginger, cumin and allspice and mix well. Turn up the heat and add the lamb, stirring often, until browned all over. Add the dates, pomegranate juice, water and salt and bring to the boil. Cover with the lid and turn down the heat to very low to cook for two hours. (You can cook in the oven if you prefer, for two hours at 300F.) Here is a link that might be useful: recipe on BBC site o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by lowspark (My Page) on Sat, Dec 11, 10 at 17:51 I normally post this at Passover. It is my family recipe for Haroset. My parents are from Egypt where they make haroset with dates, not apples. My mother learned this recipe from my father's mother and passed it on to me. This stuff is sweet and delicious and could probably hold bricks together if called upon to do so. I mention that because the haroset represents the mortar which held the bricks together in the story of the Hebrew slaves in Egypt which we read at the Seder. In addition I"ll mention that my mother did not use a food processor, she used an old fashioned food mill. This method is better than a food processor because all the peels of the dates naturally separate out during the process but are ground in in the FP. Anyway, here it is. HAROSET 1 lb dates 1 lb raisins 1 Tbsp sugar 1/2 cup kosher for Passover red wine chopped walnuts cinnamon Soak dates and raisins in water for 15 minutes. Drain. Rinse. Put in pot, cover with water (barely covered). Heat to boiling. Simmer on medium 20 minutes. Drain. Puree in food processor. Add 1/2 cup water & sugar. Heat on low 30 minutes, stirring every 10 minutes. Add wine and nuts. Simmer another 15-20 minutes. Put in bowls and top with nuts and cinnamon. Refrigerate. o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Sun, Dec 12, 10 at 15:53 This was one of our daughters' favorite breakfast dishes, and my GD's too. APPLE-COUSCOUS PUDDING 1 cup milk 1 cup apple juice 1 Tbs. honey 1 Tbs. butter 2 inches stick cinnamon 1/4 tsp. finely grated nutmeg 1 cup couscous (can use whole wheat) 1 cup chopped, peeled tart apples 1/4 cup chopped, pitted dates Preheat oven to 350 degrees. In a medium-size saucepan, combine milk, juice, honey, butter and spices. Heat just toboiling. Stir in couscous, apples and dates. Heat until bubbles appear at edges of pan. Remove cinnamon stick and turn into buttered 1 1/2 quart casserole dish. Bake for 25 to 30 minutes, or until top is lightly browned. Serve warm. 4 servings o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Thu, Dec 16, 10 at 9:19 Dates and pecans are the main ingredients in these fruitcakes. I made a bunch of them this year for our church bazaar but the photo makes them look flatter than they are. MINI FRUITCAKES - makes 3 2 cups pecan halves 1 pkg. (8 oz.) pitted dates, cut in half crosswise 1 container (4 oz.) candied red cherries (3/4 cup) 1 container (4 oz.) candied pineapple, cut in chunks (1/2 cup) 1 egg 1/4 cup sugar 1/2 cup flour 1/2 tsp. baking powder 1/8 tsp. salt 3 Tbs. bourbon Grease well 3 small loaf pans. Line bottoms with waxed paper and grease again. Set aside. Preheat oven to 300 degrees. Thoroughly mix nuts and fruits together and set aside. Mix together flour, baking powder and salt in a small bowl. Beat egg with sugar until light and fluffy in a large bowl. Stir in flour mixture just until blended. Stir in fruit-nut mixture until lightly coated with batter. Divide among pans and press down with hands moistened with water until solidly packed. Bake on middle rack of oven for 40 minutes or until tops are dry but not brown. Remove from oven and sprinkle each cake with 1 Tbs. bourbon. Let set for 5 minutes; then loosen edges, remove loaf from pan, peel off waxed paper and turn top side up to cool. Wrap airtight. Let stand in a cool, dark spot for at least a week to develop flavor. Store in a cool place up to 3 months. Add additional bourbon if they seem to be drying out. Slice thinly with a sharp knife. Photobucket o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by barnmom (My Page) on Thu, Dec 16, 10 at 11:13 Ruthanna! Those look so much like the mini fruitcakes my grandmother made every year that she was able. She candied her own cherries and pineapple and used walnuts but the rest is so close. My family were teetotalers so no bourbon but I have learned to love a boozy fruitcake since then. I will have to make some in her honor from your recipe. I never got her recipe if she had one. o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Thu, Dec 16, 10 at 11:55 Barnmom, that recipe came from my grandmother too. She liked her fruitcakes to be all fruit and nuts with just enough batter to hold them together. Being from Pennsylvania, I imagine she originally used walnuts too but her sister moved down south and used to send her big a big box of pecans around Thanksgiving every year. I never saw her drink a single glass of anything alcoholic but she did use it when cooking. To this day, I add a cup of beer to the broth when making bean soup, which I learned from her. o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by dlhealdquilter (My Page) on Thu, Dec 16, 10 at 13:13 SOMETHING ON A RITZ 1 can sweetened condensed milk 1 cup chopped dates 1/2 cup finely chopped nuts Ritz crackers Almond bark (white) Cook the milk, dates and nuts slowly until thick. Spread 1 teaspoon date mixture on each cracker. Bake at 350 degrees for 6 minutes. Melt almond bark and drizzle over crackers. o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Wed, Dec 22, 10 at 17:41 I made these last night at BF's house. He loves bananas and dates, so together they are a great combo. They are an old recipe of mine. I had forgotten how yummy they were. Excellent with coffee. Banana Date Muffins Makes 12 muffins Fill greased muffin cups 2/3 full, or use paper cup liners instead of greasing. Bake at 400 degrees for 25-30 minutes or until muffins test done. 1 1/2 cups sifted flour (I use 1 cup unbleached and 1/2 cup whole wheat, I never sift, but you can if you like) 2 tsp. baking powder 1/2 tsp. baking soda 1 cup mashed bananas (that's about 3 med. ones or maybe two large ones. Measure because you don't want dry muffins with not enough banana) 1 egg 1/3 cup salad oil (I use canola for baking but other veg. oils will work too.) 3/4 tsp. salt 1/2 cup sugar 8 oz. diced dates, the fresher the better Mix together dry ing. and wet ing. separately. Mix dates with flour so they don't clump togther. Add wet ing. to dry, mix until just combined. Fill muffin cups 2/3 full. Bake for 25-30 min. at 400 degrees. Note: If your oven bakes a little hot, try lowering the temp. 375 would not be out of the question. o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Jan 31, 11 at 16:15 Time to get started on Cookalong #39. Thanks to all that added these yummy date recipes! Nancy Here is a link that might be useful: Cookalong #39 ---- CITRUS o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Fri, Feb 11, 11 at 22:16 As usual I am LATE to the party, but BF and I made the BEST applesauce date bread tonight. He loves dates. This is going to be quite the keeper, since I think it could be used for all kinds of dried fruits like raisins or dried cherries for example. The original recipe was for figs. I very often have applesauce and yogurt in the fridge to use up. This bread is YUM! Date, Applesauce and Almond Breakfast Loaf (original recipe was for Figs) Recipe by Barbara Estabrook, for "Cooking Light" magazine, October 2010. Makes 2 8 inch loaf pans. Struesel topping (I left this off) 2 1/2 TBSLP brown sugar 2 TBLSP all purpose flour 1 1/2 TBLSP coarsely chopped almonds 1 TBLSP chilled butter, cut into small pieces 1/8 tsp. ground cinnamon Bread: 1 cup dried figs (or dates) 1/2 cup boiling water Cooking spray 1 TBLSP all purpose flour 2 large egg whites 1 large egg 3/4 cup unsweetened applesauce 1/3 cup fat free yogurt 1/4 cup canola oil 1/2 tsp. almond extract (I used Amaretto liqueur instead) 3/4 cup granulated sugar 1 1/2 cups all purpose flour 1/2 cup whole wheat flour 1/3 cup chopped toasted almonds (no salt) 1 tsp. baking powder 1 tsp. cinnamon 1/2 tsp. salt 1/2 tsp. baking soda Preheat oven to 350 degrees Prepare struesel topping ingredients by mixing them together in a small bowl and setting them aside. Spray or grease the two 8 inch loaf pans and then shake the flour around in them until very lightly coated. Combine wet ingredients Add flours and baking powder, soda, etc. Drain dates and mix in Add almonds. Pour batter into pans, top with streusel. Bake for 55 min. or until toothpick inserted in the center comes out clean. Not the best photo, one of my bread pans was too large. o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by triciae (My Page) on Sat, Feb 12, 11 at 8:12 I'm a CA native. Some of my favorite memories from home are abalone sandwiches at Huntington pier, crab Louis in Pismo (for some reason they didn't taste as good any place except Pismo), & date shakes. The Coachella Valley, in SoCA, is a date mecca. I used to drive down for a date shake somewhere near Indio (can't remember the name of the place...maybe, something like Hadley's?). They were great...just fresh date puree, ice cream, & milk. So fantastic on a 110 degree day! I also got date shakes in Newport, on coast highway. I think that place was just called the "date shack". There's no comparison between fresh dates & those that come in the boxes. Sorta like the difference between raisins purchased from Sun-Maid's Selma/Kingsburg plant & those in the cardboard boxes. Fresh dates are so creamy...like butter. Yum! /tricia o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by ann_t (My Page) on Sat, Feb 12, 11 at 9:02 I'm late as well. This is my favourite date and nut loaf. I've been making it a couple of times a month lately because Moe loves it too. More often than not I bake it in mini loaf pans but I also like it baked in a square springform. Topped with a little cream cheese. You can switch up the nuts as well or add coconut. Last time I made it I used Macadamia nuts. Date and Walnut Loaf ==================== Adapted from Kate in the Kitchen 2 1/2 cups chopped dates 1/4 cup butter 1 cups boiling water 1/2 cup sour cream 1/2 cup packed brown sugar 1 egg 1 1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon salt 2 teaspoons vanilla 1 cup coarsely chopped toasted walnuts . Preheat the oven to 350 degrees F (175 degrees F). Grease and flour a 9�5 inch loaf pan. (or three small loaf pans. Combine the dates, baking soda and butter in a large bowl. Pour boiling water over them, stir and let stand until cool. When the dates have cooled, stir in brown sugar, egg, sour cream and vanilla. Stir until well blended. Mix together the flour, baking powder, and salt; stir into the date mixture until just blended. Do not over mix. Pour into the prepared pan. Bake for 50 minutes in the preheated oven, or until a wooden pick inserted into the center comes out clean. If using mini loaf pans reduce baking time. OPTIONAL - MY CHANGES Add 1/2 cup of shredded coconut to the mix Orange Zest Bake in an 8 or 9 inch square cake pan (Springform) Substitute Roasted Macadamia Nuts Glaze warm cake with: 1/2 stick butter 1/8 cup of honey or agave syrup 1 tablespoon water o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by dgkritch (My Page) on Sat, Feb 12, 11 at 9:49 I'm glad this thread was bumped up. I'll be in Indio next week. Friday I'll be at the Date Festival (and I'll be thinking of you, Triciae, when I have my date shake)! I'm planning to bring home dates, so this thread will be put to use! The hard part will be deciding which recipe to try first!! Deanna o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by tracey_oh (My Page) on Sat, Feb 12, 11 at 12:46 I don't have much experience with dates aside from making my grandma's date pinwheel cookies which were a complete pain. Lately though I've been on a kick to make homemade Larabars which are my favorite breakfast when I'm not home. I've had a bunch of dates on hand while I play around with the bars. I found this recipe from the Mayo Clinic website and I have to say it's a pretty good way to use up some of the extra dates. The only problem I ran into was my blender (cuisinart) did not completely chop up the dates so there were some chunks at the bottom of the blender. Frosty Almond Date Shake This thick, creamy shake is a breeze to make. Just be certain that the almond milk and yogurt are truly ice cold, and the banana is frozen. Peel and halve the banana before freezing. By Mayo Clinic staff Serves 4 Ingredients 1/3 cup chopped pitted dates 2 tablespoons warm water 2 cups vanilla almond milk, chilled 1/2 cup fat-free vanilla soy or dairy yogurt 1 very ripe banana, frozen 4 ice cubes 1/8 teaspoon ground nutmeg, plus extra for garnish Directions Put the dates in a small bowl and sprinkle with the warm water. Let soak for 5 minutes to soften, then drain. In a blender, combine the dates, almond milk, yogurt, banana, ice cubes and the 1/8 teaspoon nutmeg. Blend until smooth and frothy, about 30 seconds. Pour into tall, chilled glasses and garnish each with a dusting of nutmeg. o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by soonergrandmom (My Page) on Sun, Feb 13, 11 at 21:33 lorijean44- Your date bread recipe is wonderful. It will become a regular in my kitchen. Thanks. o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by lorijean44 (My Page) on Mon, Feb 14, 11 at 7:46 You're welcome, Soonergrandmom. It's a nice addition to a meal but a great breakfast treat, too, isn't it?! Lori :D o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Mon, Feb 14, 11 at 10:48 I left off a step in the directions for the applesauce date bread, darn it! You have to soak the dates in the boiling water and then drain them before you mix them into the bread. You could easily leave that part out if you have really fresh moist dates. I think I'm going to try making that recipe in an 8 inch square cake pan. Would be easier to incorporate the struesel topping that way, IMHO. It would make a nice coffeecake. Not sure about the baking time for that style. But first I will have to try Ann T's version!! :) But date bars are on the menu ahead of that. Funny, I can take or leave dates, but BF gets all excited when I make something with dates, and that's worth it to me!

bbstx, it's very funny that they show a typical meat thermometer in that article so that you can clearly see why that calibration method won't work for a typical meat thermometer. The marked thermometer range is 140 to 190 degrees. It is typically at the edge of its swing at a temperature above room temperature so putting it in a glass of ice water doesn't move it and says nothing about its accuracy. One could put it in boiling water and at least check that that moves it past 190, but unless it is more than 20 degrees off, it won't tell you much. About the only way you could calibrate a meat thermometer like that (and most of the non digital ones are like it) is to have another wider range thermometer that you've calibrated with the boiling / freezing method, then put both of them in water that that is in its temperature range and comparing the results. (The boiling and freezing test also assumes that the thermometer is reasonably linear in its measurement range.) I haven't had good luck with that type of meat thermometer. Something goes wrong with the spring over time and it stops measuring at all well. I've sometimes put two in and they measure totally differently. We finally got the digital ChefAlarm thermometer from TheroWorks (the same company that makes the Thermopen instant read thermometers). Sometimes placement is a challenge - is it deep enough yet not too close to a bone? This post was edited by cloud_swift on Mon, Dec 22, 14 at 19:53